Lv6
1700 积分 2024-09-04 加入
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles
12天前
已完结
The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy
12天前
已完结
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
3个月前
已完结
Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals
3个月前
已完结
Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions
3个月前
已完结
Interfacial viscoelasticity and jamming of colloidal particles at fluid–fluid interfaces: a review
3个月前
已完结
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
3个月前
已完结
Fabrication and characterization of double-network meat analogs based on camellia oleosomes and soy protein-wheat gluten induced by transglutaminase and calcium alginate
4个月前
已完结
Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles
4个月前
已完结
Double network hydrogel for tissue engineering
5个月前
已完结
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